二次加热处理对鲢鱼糜制品品质的影响
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摘要
通过测定二次加热处理前后鲢鱼糜制品的凝胶强度、持水性、白度、凝胶内部化学作用力、微观结构以及SDS-PAGE各项指标,考察不同二次加热处理条件(70～100℃处理30min和60min)对鲢鱼糜制品品质的影响。结果表明,与对照组相比,随着二次加热处理温度的上升和时间的增加,鱼糜凝胶的凝胶强度、持水性、二硫键以及疏水相互作用均呈现先上升后下降的趋势,尤其是100℃加热60min时其凝胶特性已被完全破坏。微观结构表明,当二次加热处理的温度高于80℃时,鱼糜凝胶内部的三维网状结构均遭到了一定程度的破坏,且随着二次加热处理温度的上升和时间的增加破坏程度加剧,这一结果和上述各指标的变化趋势一致。SDSPAGE电泳图谱结果表明,随着二次加热处理温度的升高,肌球蛋白重链(MHC)条带逐渐下降,当二次加热处理温度达到100℃时,MHC条带几乎消失。
The gel strength,water holding capacity,whiteness,interactions and microstructure of silver carp surimi gels were measured after secondary heating treatment.The effects of different secondary heating treatment conditions(70-100℃for 30 min and 60 min)on the quality of silver carp surimi gels were investigated.The results showed that the gel strength,water holding capacity and the contents of disulfide bonds and hydrophobic interactions of the surimi gels increased firstly and then decreased with the increase of the secondary heat treatment temperature and time compared with the control group.Especially for 60 minutes heating at 100℃,its gel properties were completely destroyed.When the temperature of the secondary heat treatment was higher than 80℃,the three-dimensional network structure of the surimi gels were destroyed to a certain extent,and the degree of destruction increased with the increase of the secondary heat treatment temperature and time.This result was consistent with the trend of the above indicators.The results of SDS-PAGE patterns showed that the myosin heavy chain(MHC)bands decreased gradually with the increase of the secondary heat treatment temperature and time.When the secondary heat treatment temperature reached 100 ℃,the MHC bands almost disappeared.It will provide a theoretical basis for further understanding the thermal stability of surimi-based products.
The gel strength,water holding capacity,whiteness,interactions and microstructure of silver carp surimi gels were measured after secondary heating treatment.The effects of different secondary heating treatment conditions(70-100℃for 30 min and 60 min)on the quality of silver carp surimi gels were investigated.The results showed that the gel strength,water holding capacity and the contents of disulfide bonds and hydrophobic interactions of the surimi gels increased firstly and then decreased with the increase of the secondary heat treatment temperature and time compared with the control group.Especially for 60 minutes heating at 100℃,its gel properties were completely destroyed.When the temperature of the secondary heat treatment was higher than 80℃,the three-dimensional network structure of the surimi gels were destroyed to a certain extent,and the degree of destruction increased with the increase of the secondary heat treatment temperature and time.This result was consistent with the trend of the above indicators.The results of SDS-PAGE patterns showed that the myosin heavy chain(MHC)bands decreased gradually with the increase of the secondary heat treatment temperature and time.When the secondary heat treatment temperature reached 100 ℃,the MHC bands almost disappeared.It will provide a theoretical basis for further understanding the thermal stability of surimi-based products.
引文
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[5]陈斌.热杀菌及添加物对罗非鱼鱼糜肠质构的影响[D].广州:华南理工大学,2012.
[6]盖静.不同加热温度对鳙鱼肌球蛋白聚集行为的影响及其机理研究[D].镇江:江苏大学,2016.
[7]钱坤,郭炳坚.我国水产品加工行业发展现状和发展趋势[J].中国水产,2016(6):48-50.
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[12]GOMEZ-GUILLEN M C,BORDERIAS A J,MONTERO P.Chemical interactions of nonmuscle proteins in the network of sardine(Sardina pilchardus)muscle gels[J].LWT-food science and technology,1997,30(6):602-608.
[13]LOWRY O.Protein measurement with folin phenol reagent[J].Journal of biological chemistry,1951,193(1):265.
[14]OUJIFARD A,BENJAKUL S,AHMAD M,et al.Effect of bambara groundnut protein isolate on autolysis and gel properties of surimi from threadfin bream(Nemipterus bleekeri)[J].LWT-food science and technology,2012,47(2):261-266.
[15]RAWDKUEN S,BENJAKUL S.Whey protein concentrate:autolysis inhibition and effects on the gel properties of surimi prepared from tropical fish[J].Food chemistry,2008,106(3):1077-1084.
[16]RAWDKUEN S,SAI-UT S,KHAMSORN S,et al.Biochemical and gelling properties of tilapia surimi and protein recovered using an acid-alkaline process[J].Food chemistry,2009,112(1):112-119.
[17]刘海梅.鲢鱼糜凝胶及形成机理的研究[D].武汉:华中农业大学,2007.
[18]孙静文.不同漂洗对草鱼和白鲢鱼糜蛋白及其凝胶性能的影响[D].武汉:华中农业大学,2016.
[19]关宏,丁玉琴,尤娟,等.pH值对添加L-精氨酸的草鱼糜凝胶特性的影响[J].华中农业大学学报,2018,37(5):110-116.
[20]HSU C K,CHIANG B H.Effects of water,oil,starch,calcium carbonate and titanium dioxide on the colour and texture of threadfin and hairtail surimi gels[J].International journal of food science&technology,2002,37(4):387-393.
[21]阮奇珺.大豆蛋白热诱导二硫键连接物的形成及巯基变化亚基水平研究[D].无锡:江南大学,2015.
[22]孔保华,耿欣,郑冬梅.加热对鲢鱼糜凝胶特性及二硫键的影响[J].食品工业科技,2004(6):71-73.
[23]张春岭.大豆疏水分离蛋白的结构表征及新型胶粘剂的研究[D].武汉:华中农业大学,2009.
[24]肖旭华.米渣及米渣蛋白对鲢鱼糜凝胶特性和冻融稳定性的影响[D].武汉:华中农业大学,2014.
[25]李艳青.蛋白质氧化对鲤鱼蛋白结构和功能性的影响及其控制技术[D].哈尔滨:东北农业大学,2013.
[26]ISHIOROSHI M,SAMEJIMA K,YASUI T.Further studies on the roles of the head and tall regions of the myosin molecule in heat-induced gelation[J].Journal of food science,1982,47(1):114-120.
[2]李婉君.我国水产品精深加工与质量安全分析——中国海洋大学薛长湖教授专访[J].肉类研究,2018(2):11-14.
[3]张莉莉.高温(100~120℃)处理对鱼糜及其复合凝胶热稳定性的影响[D].青岛:中国海洋大学,2013.
[4]卢彦宇.高温处理对商业鱼糜凝胶及其复合凝胶性质的影响[D].厦门:集美大学,2016.
[5]陈斌.热杀菌及添加物对罗非鱼鱼糜肠质构的影响[D].广州:华南理工大学,2012.
[6]盖静.不同加热温度对鳙鱼肌球蛋白聚集行为的影响及其机理研究[D].镇江:江苏大学,2016.
[7]钱坤,郭炳坚.我国水产品加工行业发展现状和发展趋势[J].中国水产,2016(6):48-50.
[8] KIM B,PARK J,YOON W.Rheology and texture properties of surimi gels[M]//PARK J W.Surimi and surimi seafood.2nd.NewYork:CRC Press,2005.
[9] SNCHEZALONSO I,SOLAS M T,BORDERI AS A J.Technological implications of addition of wheat dietary fibre to giant squid(Dosidicus gigas)surimi gels[J].Journal of food engineering,2007,81(2):404-411.
[10]PARK J W.Surimi and surimi seafood[M].2nd.NewYork:CRC Press,2005.
[11]BEVERIDGE T,TOMA S J,NAKAI S.Determination of SHand S-S group in some food proteins using ellman’s reagent[J].Journal of food science,1974,39(1):49-51.
[12]GOMEZ-GUILLEN M C,BORDERIAS A J,MONTERO P.Chemical interactions of nonmuscle proteins in the network of sardine(Sardina pilchardus)muscle gels[J].LWT-food science and technology,1997,30(6):602-608.
[13]LOWRY O.Protein measurement with folin phenol reagent[J].Journal of biological chemistry,1951,193(1):265.
[14]OUJIFARD A,BENJAKUL S,AHMAD M,et al.Effect of bambara groundnut protein isolate on autolysis and gel properties of surimi from threadfin bream(Nemipterus bleekeri)[J].LWT-food science and technology,2012,47(2):261-266.
[15]RAWDKUEN S,BENJAKUL S.Whey protein concentrate:autolysis inhibition and effects on the gel properties of surimi prepared from tropical fish[J].Food chemistry,2008,106(3):1077-1084.
[16]RAWDKUEN S,SAI-UT S,KHAMSORN S,et al.Biochemical and gelling properties of tilapia surimi and protein recovered using an acid-alkaline process[J].Food chemistry,2009,112(1):112-119.
[17]刘海梅.鲢鱼糜凝胶及形成机理的研究[D].武汉:华中农业大学,2007.
[18]孙静文.不同漂洗对草鱼和白鲢鱼糜蛋白及其凝胶性能的影响[D].武汉:华中农业大学,2016.
[19]关宏,丁玉琴,尤娟,等.pH值对添加L-精氨酸的草鱼糜凝胶特性的影响[J].华中农业大学学报,2018,37(5):110-116.
[20]HSU C K,CHIANG B H.Effects of water,oil,starch,calcium carbonate and titanium dioxide on the colour and texture of threadfin and hairtail surimi gels[J].International journal of food science&technology,2002,37(4):387-393.
[21]阮奇珺.大豆蛋白热诱导二硫键连接物的形成及巯基变化亚基水平研究[D].无锡:江南大学,2015.
[22]孔保华,耿欣,郑冬梅.加热对鲢鱼糜凝胶特性及二硫键的影响[J].食品工业科技,2004(6):71-73.
[23]张春岭.大豆疏水分离蛋白的结构表征及新型胶粘剂的研究[D].武汉:华中农业大学,2009.
[24]肖旭华.米渣及米渣蛋白对鲢鱼糜凝胶特性和冻融稳定性的影响[D].武汉:华中农业大学,2014.
[25]李艳青.蛋白质氧化对鲤鱼蛋白结构和功能性的影响及其控制技术[D].哈尔滨:东北农业大学,2013.
[26]ISHIOROSHI M,SAMEJIMA K,YASUI T.Further studies on the roles of the head and tall regions of the myosin molecule in heat-induced gelation[J].Journal of food science,1982,47(1):114-120.